Archive for the ‘eggs for dinner’ Category

This recipe if only for the filling–sort your own self out with a pie crust. You can buy a fresh or frozen one and line your pie pan with it.

Heat oven to 350*.

Saute with 2 Tablespoons of olive oil

• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 10oz pkg of chopped frozen spinach, thawed and drained
• 1 teaspoon each of salt & pepper
• 1/4 teaspoon nutmeg
• 1 1/2 teaspoon of dried oregano

When onion is soft and cooked, remove from heat and let cool slightly.

Combine spinach mixture with

• 15 oz ricotta
• 8 oz grated mozzarella
• 1 cup grated parmesan
• 3 eggs

Spread in pie plate lined with pie crust. Bake 40 minutes, let rest for ten minutes before cutting.

Yes, Patti, you can have eggs for dinner–and I do pretty regularly.  Thank you for prompting me to create a new blog category: Eggs for Dinner.

Egg Strata

This fits a 9×13 pan, but can be very easily halved. It also reheats and freezes very well.

Spray 9×13 casserole pan.  Cover the bottom with

• 10 slices of sandwich bread (or the equal to)
• 1 pound of grated cheese

Combine in a blender

• 6 large eggs
• 1 tsp salt
• 4 cups milk
• 2 tsp dry mustard powder

Pour mixture over bread and cheese.

Cover & refrigerate for 8 hours.

Bake at 350 for 45 minutes.

Feel free to add sauteed or roasted veggies, and choose your cheese to create a combination. Do not use uncooked veg, as they give off too much water. You can switch up your bread, as well, I use whatever is a few days old.

Examples:

• Sauteed mushrooms, red onion and thyme, with a splash of white wine and Gruyere cheese.
• Sauteed spinach and garlic with drained roasted tomatoes and a blend of feta and mild cheddar.
• Roasted red pepper, corn and onions with cheddar cheese.

I suppose you could also add meat, if you would eat that sort of thing.